Summer has been teasing us a bit hasn’t it? Hot one day, cold and rainy the next. Standard British weather.
Even though it was chilly the other evening I decided to take a bit of a ‘bugger it’ approach and start enjoying summer foods anyway. Note I did sit outside and eat half of this, then got too cold and came back in.
Anyway a whole post on the weather would be boring, so let’s talk food. This simple salad is really quick to make, especially if you buy the salmon pre cooked. If you can’t get it, all you need to do is grill your own salmon in a little honey and soy sauce marinade to replicate the flavour.
Honey salmon, asparagus and avocado salad
Serves 2
- 1 pack honey roast salmon (or cook your own as above)
- Bunch of asparagus, around 5 spears per person
- Bag of baby leaf lettuce
- 1 ripe avocado
- 1 spring onion
Trim and cook the asparagus, I like to give it a quick a ping in a microwave with a little bit of butter for exactly 1 minute and then rest, or you can blanch it or cook however you prefer.
Finely slice the spring onion and mix in with the lettuce. Peel and chop the avocado and add to the plate with salmon. Once the asparagus is cooled slightly slice into 2 inch pieces and mix into the salad. Add a drizzle of dressing – I used a low fat creamy salad dressing but you could easily make your own honey and mustard dressing with a tablespoon of honey, tablespoon of wholegrain mustard, dash of balsamic and a dash of of cider vinegar.
